When I was growing up both of my parents had very different takes on potato salad
My Mom, who is Irish and German, was all about a good old-fashioned potato. Big chunks of potato, tossed and bathed with lots and lots of real mayo! My Dad on the other hand, who is 100% Italian, traveled a different road. His potato salad was more of a thinly sliced potato, dressed with some red wine vinegar and some good olive oil.
While both versions are absolutely delicious, when all is said and done, my Dad’s potato salad is better aligned with my eating style these days.
So how could I make a potato salad that represented a little bit of the whole family?
I cut the potatoes into big fat chunks (just like my Mom would) and dressed them with lots of good olive oil (just like my Dad). Then of course, I had to some green veggies and some fresh herbs (just like me!).
An absolutely delicious potato salad that reflects all the fresh flavors of summer (and my Mom, Dad and me).
This is the perfect dish to bring to a 4th of July BBQ this weekend because it has no mayo and would be perfectly fine sitting out at room temperature all afternoon while you’re whipping up your drink and splashing around in the pool.
If you want to be sure to create a nice well rounded, balanced meal with your potato salad, don’t forget to eat it along with some form of protein! This Simple Ginger-Soy Chicken would be a lovely partner!
Rustic Pesto Potato Salad
Yield: 6 servings
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
- 1 lb. small, thin skinned potatoes (I used red, white & purple, but any one of these would be just fine), rinsed and quartered
- 1 lb. green beans, trimmed
- 6 cloves garlic, chopped
- 1 cup basil, thinly sliced
- 1/3 cup of toasted pine nuts
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Bring the potatoes up to a boil in a large pot of salted water. Once the water is boiling allow the potatoes to cook for another five minutes or so or until almost tender. Right before the potatoes are ready, toss the green beans in along with the potatoes. Cook for about two minutes, or until the greens are nice and bright and just tender, then drain the potatoes and beans into a colander. Place everything back into the warm pot.
Stir in the garlic, basil, pine nuts, olive oil, salt, pepper and mix together thoroughly. Taste for seasonings (this salad tends to beg for a couple extra pinches of salt).
Divide amongst six plates and enjoy!
Nutrients per 1/6th of recipe: Calories: 190; Total Fat: 12.8g; Saturated Fat: 2.2g; Cholesterol: 0mg; Sodium: 8mg; Carbohydrate: 19.8g; Dietary Fiber: 3.8g; Sugars: 4.8g; Protein: 3.2g